Chicken with capers and lemon
Sea Bass Oven Baked
Pasta with Butternut Squash
Beef Stew with Tomatoes
Pasta with Seafood
Pasta with Courgettes-Zucchini Cream
Lasagna with Ricotta
This is my mum’s “Piece the Resistance”.
When I was a little girl she was used to make it especially on Sundays or whenever we had guests.
I love preparing this dish and serve it with some delicious homemade roast potatoes or/and mushrooms trifolati.
A perfect way to please every member of my family!
You can prepare this dish in advance and heat it up when you need to serve it.
- 1 kg. of beef topside joint
- 1 onion (peeled and chopped)
- 70g of butter
- 2 vegetables stock cubes
(or just salt)
- Extra virgin olive oil
- white wine(optional)
- hot water
Cover the bottom of a deep pan with olive oil.
Put in it the butter and let it melt.
Add the topside and brown it on all its sides.
At this point you can add few drizzles of white wine and let it evaporate.
Cover almost completely the topside joint with boiling water and add the chopped onion and the two stocks or just salt.
Let it cook at moderate/low heat turning it every 30 minutes.
When the water is completely evaporated (after about two hours) and you can see just delicious gravy, your meat is ready.
Let cool down a bit and cut in thin slices.